Celeriac Panna Cota With Duck Pâté And Speculoos Topping

1. 1

   ["Peel the celeriac, cut into dices and steam for 20 minutes until tender. Put the dices in a blender with the cream, milk, a pinch of salt, nutmeg, and pepper. Blend.", "Put the mixture in a pan, add the agar agar and bring to a boil. Let boil for about 30 seconds, stirring constantly. Let cool then pour into 6 verrines/small glasses", "Cut 100g of the duck pate into dices and put into the verrines", "When the panna cotta are cool, set the verrines in the refrigerator for at least 2 hours.", "Cut the rest of the pate into dices. Crumble the speculoos

2. 2

   Top each verrines with duck pate, sprinkle with speculoos and thin slices of celery."]

* Per serving · 4 servings · Values may vary.

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